Let’s say you dream of wanting to make a very special dessert for mom on Mother’s Day but don’t really have the time or the expertise. Here’s a cheating version of Baked Alaska. Sure it’s antique ‚Äî is there any other two-word phrase in English as capable of teleporting us in an instant to the dining room of a cruise ship in the 1950s? ‚Äî but it’s also delicious.
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By Sara Moulton The Associated Press
Here’s a special dish tailor-made for an elegant spring brunch. It requires slightly more than the usual amount of work, but it’s so worth it. Most of the recipe’s several components can be prepared ahead of time, then reheated and assembled at the last minute.
I developed this recipe to take advantage of strawberry season. Some of you are naturally scratching your head. “Strawberry season? Name a time of year that isn’t strawberry season.” And it certainly can feel that way.
Here’s a quick, easy and delicious weeknight entree that’s certain to impress your family. The star of the show is pork tenderloin, the leanest and most tender part of the animal. Like beef tenderloin, pork tenderloin is a muscle cushioned by other muscles. It’s tender because it’s not used very much. I prefer it hands-down to pork loin, which is prone to cook up dry and tough.
With two big feast days looming Easter and Passover I thought I’d offer up a simple but delicious side dish. I’m talking about the lemony roasted potatoes that are one of the dependable delights on the menu at a Greek restaurant. They’re crispy on the outside, but tangy and creamy on the inside ... and surprisingly easy to make.
Fresh lemon including the juice and the peel ‚Äî is one of my all-time favourite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dishes). It’s indispensable in fish dishes and pairs beautifully with all sorts of vegetables, raw and cooked.
I’ve always loved crepes, those elegant, paper-thin French pancakes. They’re great containers for any filling and ‚Äî as long as you have the proper pan ‚Äî they’re really a cinch to make. But let’s face it, the typical flour-based crepe is pretty bland. It’s a messenger, not a message. We care far less about the crepe itself than we do about what’s wrapped up in it.
St. Patrick’s Day, aka the Feast of St. Patrick, is devoted not only to “the wearing o’ the green,” but the eating of the green. Both customs nod to the colour of the shamrock, one of the great totems of Ireland, of which Patrick is the patron saint.
After the Mona Lisa, Italy’s most beloved and enduring gift to world culture might be the meatball. But talk to any two Italian cooks about which ingredients actually comprise a meatball and you’re going to get an argument. Fine. I took this contentiousness as a license to concoct a meatball recipe of my own using the best tips from Italian friends and colleagues.
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine ‚Äî a deeply satisfying staple. Like squash, tomatoes and deep-pit barbecuing, grits came to define Southern cooking via the cuisines of such southeast American Indian tribes as the Caddo, Choctaw and Seminole.